Savory Mushroom Cheesecake

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Savory Mushroom Cheesecake
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
356
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie356 kcal(17 %)
Protein26 g(27 %)
Fat14 g(12 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.1 μg(16 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin14.7 mg(123 %)
Vitamin B₆0.3 mg(21 %)
Folate69 μg(23 %)
Pantothenic acid4.3 mg(72 %)
Biotin31.6 μg(70 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C10 mg(11 %)
Potassium611 mg(15 %)
Calcium169 mg(17 %)
Magnesium169 mg(56 %)
Iron9.9 mg(66 %)
Iodine11 μg(6 %)
Zinc2.3 mg(29 %)
Saturated fatty acids4 g
Uric acid37 mg
Cholesterol64 mg

Ingredients

for
4
Ingredients
salt
1 tablespoon Cultured butter (15 grams or .5 ounces)
100 grams Polenta (corn meal)
500 grams Chanterelle
2 garlic cloves
2 tablespoons olive oil
1 egg
2 sheets gelatin
4 centiliters Cognac (or vegetable broth)
Chives
300 grams Cream cheese (0.2% fat)
100 grams Quark
peppers
1 tablespoon black Sesame seeds
2 tablespoons white Sesame seeds
How healthy are the main ingredients?
ChanterellePolentaSesame seedsolive oilSesame seedssalt

Preparation steps

1.

Line a 20 cm (approximately 8 inch) square pan with plastic wrap. 

2.

Boil 250 ml (approximately 1 cup) of water with a little salt and butter in a saucepan. Stir in polenta over low heat, according to package instructions.

3.

Meanwhile, rinse chanterelles and cut smaller if necessary. Set some aside for garnishing. Peel and mince garlic.

4.

Heat oil in a pan. Cook garlic and chanterelles over high heat until all liquid has evaporated. Let cool.

5.

Pour polenta into a bowl, stir in egg and pour into pan. Let cool.

6.

Meanwhile, soak gelatine in cold water. Squeeze out gelatine and dissolve in cognac over low heat.

Rinse chives and shake dry. Set a few aside for garnish, slice remaining chives. 

7.

Beat cream cheese until smooth. Combine 2 tablespoons cream cheese with gelatin mixture. Stir into remaining cream cheese.

8.

Stir in quark until smooth. Add chanterelle mixture and chives. Season with salt and pepper.

9.

Pour mixture onto polenta, sprinkle with sesame seeds, cover and chill for 3 hours.

10.

Release from pan and remove plastic. Slice and serve garnished with remaining chanterelles and chives.